A food-derived antioxidant tablet and a preparation method thereof

Abstract

The application relates to a food-derived antioxidant tablet and a preparation method thereof. The food-derived antioxidant tablet comprises 10-hydroxy-alpha-decenoic acid, curcumin, ferulic acid and vitamin C. The food-derived antioxidant tablet contains not only a direct scavenger of oxygen free radicals but also a promoter of an antioxidant pathway, and the synergistic effect of 10-hydroxy-alpha-decenoic acid, curcumin, ferulic acid and vitamin C can improve the antioxidant capacity of organisms.

Description

Technical Field

[0001] This invention relates to a food-derived antioxidant tablet and its preparation method. Background Technology

[0002] There are many molecular mechanisms and pathways for scavenging oxygen free radicals in human cells, tissues, and organs, which are usually accomplished by the cooperation of multiple regulatory mechanisms. Currently, six antioxidant pathways have been identified, namely (1) Nrf2 / ARE pathway, (2) NF / κB pathway, (3) NADPH oxidase / ROS signaling pathway, (4) Notch signaling pathway, (5) AMPK / eNOS signaling pathway, and (6) MAKP signaling pathway. Existing antioxidant products are usually based on vitamin C, vitamin E, and coenzyme Q10. Among them, vitamin C is an oxygen free radical scavenger, vitamin E is a direct scavenger of superoxide anions, and coenzyme Q10 mainly scavenges oxidation inducers (such as perchlorite, transition metals, etc.). Vitamin C, vitamin E, and coenzyme Q10 only play the role of scavenging oxygen free radicals and have little effect on antioxidant pathways. Therefore, it is difficult to systematically reduce the production of excess oxygen free radicals in organisms. Summary of the Invention

[0003] The purpose of this invention is to provide a food-derived antioxidant tablet to solve the technical problem that existing antioxidant products are unable to systematically reduce the production of excess oxygen free radicals in organisms.

[0004] The second objective of this invention is to provide a method for preparing food-derived antioxidant tablets.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A food-derived antioxidant tablet comprising 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C.

[0007] Furthermore, the mass ratio of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C is 9.3–9.9: 17.8–19.0: 9.4–10.0: 8.5–9.1.

[0008] Furthermore, it also includes excipients, which include one or more of starch, starch paste, dry starch, tartaric acid, and magnesium stearate.

[0009] Furthermore, the mass ratio of the 10-hydroxy-α-decenoic acid to the excipient is 9.3–9.9: 106.4–112.9.

[0010] Furthermore, the mass ratio of starch, starch slurry, dry starch, tartaric acid, and magnesium stearate is 90.7–96.3: 4.7–9.6: 2.7–5.8: 0.4–0.6: 0.3–1.0.

[0011] Furthermore, the starch slurry has a mass fraction of 9-11%.

[0012] A method for preparing a food-derived antioxidant tablet includes the following steps:

[0013] 1) Grinding: Grind the 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C in the formula amount respectively to obtain 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder, and sieve the 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder respectively.

[0014] 2) Mixing: Mix the sieved 10-hydroxy-α-decenoic acid powder, curcumin powder and 50% starch by mass to obtain mixture one; mix the sieved ferulic acid powder and vitamin C powder to obtain mixture two.

[0015] 3) First step granulation: Add the prescribed amount of starch slurry to mixture 1 and granulate in one step to obtain the initial granules;

[0016] 4) Second step granulation: Dissolve tartaric acid in ethanol to obtain tartaric acid ethanol solution, spray the tartaric acid ethanol solution onto the surface of the primary granules, and rotate the primary granules sprayed with the tartaric acid ethanol solution to prepare complete granules. During the rotation granulation process, the mixture is mixed with the primary granules in 3 to 5 parts and the tartaric acid ethanol solution is sprayed on.

[0017] 5) Drying and tableting: After drying the whole granules by air-energy drying, they are mixed with the remaining 50% by mass of starch, dry starch and magnesium stearate, pre-cooled and then tableted to obtain the product.

[0018] Furthermore, in step 5), the drying temperature of the air-source dryer is 43–46 °C, the pre-cooling temperature is 3–5 °C, the particle size of the initial granules is 200–250 µm, and the particle size of the complete granules is 250–350 µm.

[0019] Furthermore, the 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder, and vitamin C powder mentioned in step 1) are each passed through an 80-mesh sieve.

[0020] Furthermore, in step 4), the volume fraction of ethanol is 45-55%; and the mass fraction of the tartaric acid ethanol solution is 4-6%.

[0021] The beneficial effects of this invention are:

[0022] The food-derived antioxidant tablets of the present invention contain both direct scavengers of oxygen free radicals and promoters of antioxidant pathways. The synergistic effect of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C enhances the antioxidant capacity of organisms.

[0023] The 10-hydroxy-α-decenoic acid of this invention is an unsaturated fatty acid unique to royal jelly. 10-hydroxy-α-decenoic acid can activate the Nrf2 / ARE pathway and the MAKP signaling pathway, reducing intracellular oxygen free radicals. Curcumin is a natural compound extracted from turmeric; its antioxidant effects are mainly achieved through the Notch and MAKP signaling pathways. Ferulic acid can scavenge phenoxy free radicals and also exert antioxidant effects through the NF / κB pathway, the NADPH oxidase / ROS signaling pathway, and the AMPK / eNOS signaling pathway. Vitamin C is a direct scavenger of superoxide anions. The food-derived antioxidant tablets of this invention not only reduce the production of oxygen free radicals and accelerate metabolism by regulating antioxidant pathways, but also directly eliminate excess oxides in the body through oxygen free radical scavenging.

[0024] Ferulic acid and vitamin C are unstable when heated and will rapidly denature and lose their antioxidant properties at temperatures above 50°C. Traditional high-temperature drying will destroy the antioxidant properties of ferulic acid and vitamin C, while low-temperature drying is time-consuming and has poor drying effect. Air-energy drying can achieve better drying effect at lower temperatures.

[0025] This invention employs a two-step granulation method. In the first step, 10-hydroxy-α-decenoic acid and curcumin, which have good stability, are selected and pre-formed into granules using a conventional fluidized bed one-step granulation method. During the preparation of the pre-formed granules, conventional drying will not affect the two components, 10-hydroxy-α-decenoic acid and curcumin. In the second step, rotary granulation is used, with the pre-formed granules as the core, and ferulic acid and vitamin C are uniformly coated on the surface of the pre-formed granules. At the same time, tartaric acid ethanol solution is used as a binder to provide an acidic environment to reduce the denaturation of ferulic acid and vitamin C.

[0026] When the tablet press is working continuously, friction generates heat, and the temperature of the die and punch is relatively high. During the tableting process, ferulic acid and vitamin C are easily denatured, affecting the antioxidant effect. Therefore, the material is pre-cooled to reduce the denaturation of raw materials during tableting.

[0027] The food-derived antioxidant tablets of this invention can enhance the antioxidant capacity of organisms, with an enhancement effect 32% higher than that of vitamin C of the same weight. These tablets systematically enhance the antioxidant capacity of organisms through multiple antioxidant pathways and oxygen free radical scavengers, resulting in superior effects compared to single antioxidant components. Attached Figure Description

[0028] Figure 1 This is a flowchart illustrating the preparation process of food-derived antioxidant tablets.

[0029] Figure 2 The content of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C in the food-derived antioxidant tablets of Example 1 and Comparative Examples 18-21 is shown. Detailed Implementation

[0030] The present invention will be further described below with reference to the embodiments and accompanying drawings.

[0031] Example 1

[0032] The food-derived antioxidant tablets of this embodiment, taking 100 tablets as an example, include the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 9.7 g of ferulic acid, 8.8 g of vitamin C, 93.5 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0033] The preparation method of the food-derived antioxidant tablets in this embodiment includes the following steps:

[0034] 1) Grinding: Grind the 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C in the formula amount to obtain 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder respectively. Then pass the 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder through an 80-mesh sieve respectively.

[0035] 2) Mixing: Mix the sieved 10-hydroxy-α-decenoic acid powder, curcumin powder and 50% by weight of starch evenly to obtain mixture one; mix the sieved ferulic acid powder and vitamin C powder evenly to obtain mixture two;

[0036] 3) First step granulation: Add the formula amount of starch slurry to mixture one, and granulate using a fluidized bed one-step granulation method to obtain primary granules. The primary granules are sieved, and the primary granules that can pass through No. 4 sieve but cannot pass through No. 5 sieve are selected. The particle size of the primary granules after sieving is 200-250 µm.

[0037] 4) Second step granulation: Dissolve 0.5 g of tartaric acid in 10.8 mL of 50% ethanol to obtain tartaric acid ethanol solution. Spray the tartaric acid ethanol solution onto the surface of the initial granules. Feed the initial granules sprayed with tartaric acid ethanol solution into a rotary granulator. Feed the mixture into the rotary granulator in four batches. During the rotary granulation process, continuously spray the tartaric acid ethanol solution to obtain intact granules.

[0038] 5) Air-source drying: The whole particles are dried using an air-source desiccant at a temperature of 45 ℃; the dried whole particles are then sieved to select whole particles that can pass through a No. 3 sieve but not a No. 4 sieve, with a particle size of 250-350 µm.

[0039] 6) Tableting: The whole granules are mixed with the remaining 50% by weight of starch, dry starch and magnesium stearate, pre-cooled in a cold storage at 4 ℃ and then compressed into tablets by a tableting machine to obtain food-derived antioxidant tablets.

[0040] Comparative Example 1

[0041] The food-derived antioxidant tablets of Comparative Example 1 comprise the following ingredients: 46.5 g of 10-hydroxy-α-decenoic acid, 93.5 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0042] The preparation method of the food-derived antioxidant tablets in Comparative Example 1 is the same as that in Example 1.

[0043] Comparative Example 2

[0044] The food-derived antioxidant tablets of Comparative Example 2 consist of the following ingredients: 46.5 g curcumin, 93.5 g starch, 9.4 g starch paste with a mass fraction of 10%, 5.6 g dry starch, 0.5 g tartaric acid, and 0.75 g magnesium stearate.

[0045] The preparation method of the food-derived antioxidant tablets in Comparative Example 2 is the same as that in Example 1.

[0046] Comparative Example 3

[0047] The food-derived antioxidant tablets of Comparative Example 3 consist of the following ingredients: 46.5 g ferulic acid, 93.5 g starch, 9.4 g starch paste with a mass fraction of 10%, 5.6 g dry starch, 0.5 g tartaric acid, and 0.75 g magnesium stearate.

[0048] The preparation method of the food-derived antioxidant tablets in Comparative Example 3 is the same as that in Example 1.

[0049] Comparative Example 4

[0050] The food-derived antioxidant tablets of Comparative Example 4 consist of the following ingredients: 46.5 g of vitamin C, 93.5 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0051] The preparation method of the food-derived antioxidant tablets in Comparative Example 4 is the same as that in Example 1.

[0052] Comparative Example 5

[0053] The food-derived antioxidant tablets of Comparative Example 5 consist of the following ingredients: 46.5 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0054] The preparation method of the food-derived antioxidant tablets in Comparative Example 5 is the same as that in Example 1.

[0055] Comparative Example 6

[0056] The food-derived antioxidant tablets of Comparative Example 6 contain the following ingredients: 18.4 g curcumin, 9.7 g ferulic acid, 8.8 g vitamin C, 103.1 g starch, 9.4 g starch paste with a mass fraction of 10%, 5.6 g dry starch, 0.5 g tartaric acid, and 0.75 g magnesium stearate.

[0057] The preparation method of the food-derived antioxidant tablets in Comparative Example 6 is the same as that in Example 1.

[0058] Comparative Example 7

[0059] The food-derived antioxidant tablets of Comparative Example 7 contain the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 9.7 g of ferulic acid, 8.8 g of vitamin C, 111.9 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0060] The preparation method of the food-derived antioxidant tablets in Comparative Example 7 is the same as that in Example 1.

[0061] Comparative Example 8

[0062] The food-derived antioxidant tablets of Comparative Example 8 contain the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 8.8 g of vitamin C, 103.2 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0063] The preparation method of the food-derived antioxidant tablets in Comparative Example 8 is the same as that in Example 1.

[0064] Comparative Example 9

[0065] The food-derived antioxidant tablets of Comparative Example 9 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 9.7 g of ferulic acid, 102.3 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0066] The preparation method of the food-derived antioxidant tablets in Comparative Example 9 is the same as that in Example 1.

[0067] Comparative Example 10

[0068] The food-derived antioxidant tablets of Comparative Example 10 comprise the following ingredients: 18.4 g curcumin, 9.7 g ferulic acid, 8.8 g vitamin C, 21.5 g vitamin E, 81.6 g starch, 9.4 g starch paste with a mass fraction of 10%, 5.6 g dry starch, 0.5 g tartaric acid, and 0.75 g magnesium stearate.

[0069] The preparation method of the food-derived antioxidant tablets in Comparative Example 10 is the same as that in Example 1.

[0070] Comparative Example 11

[0071] The food-derived antioxidant tablets of Comparative Example 11 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 9.7 g of ferulic acid, 8.8 g of vitamin C, 21.5 g of vitamin E, 90.4 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0072] The preparation method of the food-derived antioxidant tablets in Comparative Example 11 is the same as that of the food-derived antioxidant tablets in Example 1.

[0073] Comparative Example 12

[0074] The food-derived antioxidant tablets of Comparative Example 12 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 8.8 g of vitamin C, 21.5 g of vitamin E, 81.7 g of starch, 9.4 g of 10% starch paste, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0075] The preparation method of the food-derived antioxidant tablets in Comparative Example 12 is the same as that of the food-derived antioxidant tablets in Example 1.

[0076] Comparative Example 13

[0077] The food-derived antioxidant tablets of Comparative Example 13 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 9.7 g of ferulic acid, 21.5 g of vitamin E, 80.8 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0078] The preparation method of the food-derived antioxidant tablets in Comparative Example 13 is the same as that of the food-derived antioxidant tablets in Example 1.

[0079] Comparative Example 14

[0080] The food-derived antioxidant tablets of Comparative Example 14 contain the following ingredients: 18.4 g curcumin, 9.7 g ferulic acid, 8.8 g vitamin C, 11.4 g resveratrol, 91.7 g starch, 9.4 g starch paste with a mass fraction of 10%, 5.6 g dry starch, 0.5 g tartaric acid, and 0.75 g magnesium stearate.

[0081] The preparation method of the food-derived antioxidant tablets in Comparative Example 14 is the same as that of the food-derived antioxidant tablets in Example 1.

[0082] Comparative Example 15

[0083] The food-derived antioxidant tablets of Comparative Example 15 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 9.7 g of ferulic acid, 8.8 g of vitamin C, 11.4 g of resveratrol, 100.5 g of starch, 9.4 g of 10% starch paste, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0084] The preparation method of the food-derived antioxidant tablets in Comparative Example 15 is the same as that of the food-derived antioxidant tablets in Example 1.

[0085] Comparative Example 16

[0086] The food-derived antioxidant tablets of Comparative Example 16 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 8.8 g of vitamin C, 11.4 g of resveratrol, 91.8 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0087] The preparation method of the food-derived antioxidant tablets in Comparative Example 16 is the same as that of the food-derived antioxidant tablets in Example 1.

[0088] Comparative Example 17

[0089] The food-derived antioxidant tablets of Comparative Example 17 comprise the following ingredients: 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 9.7 g of ferulic acid, 11.4 g of resveratrol, 91.0 g of starch, 9.4 g of starch paste with a mass fraction of 10%, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0090] The preparation method of the food-derived antioxidant tablets in Comparative Example 17 is the same as that of the food-derived antioxidant tablets in Example 1.

[0091] Comparative Example 18

[0092] The preparation method of the food-derived antioxidant tablets of Comparative Example 18 includes the following steps: 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C are pulverized to obtain 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder respectively, and passed through an 80-mesh sieve. The sieved 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder are mixed with starch, and granulated in one step by fluidized bed to obtain granules. Then, the granules are compressed into tablets by a tablet press to obtain the product.

[0093] The food-derived antioxidant tablets in Comparative Example 18 contained 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 9.7 g of ferulic acid, 8.8 g of vitamin C, and 93.5 g of starch.

[0094] Comparative Example 19

[0095] The preparation method of the food-derived antioxidant tablets of Comparative Example 19 includes the following steps: 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C are pulverized to obtain 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder respectively, and passed through an 80-mesh sieve. The sieved 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder are mixed with starch, and granules are obtained by rotary granulation. During rotary granulation, tartaric acid ethanol solution is continuously sprayed. The granules are placed in an oven and dried at 45 ℃ for 12 hours, then mixed with dry starch and magnesium stearate, and pre-cooled and compressed into tablets at 4 ℃ to obtain the product.

[0096] The food-derived antioxidant tablets in Comparative Example 19 contained 9.6 g of 10-hydroxy-α-decenoic acid, 18.4 g of curcumin, 9.7 g of ferulic acid, 8.8 g of vitamin C, 93.5 g of starch, 5.6 g of dry starch, 0.5 g of tartaric acid, and 0.75 g of magnesium stearate.

[0097] Comparative Example 20

[0098] The preparation method of the food-derived antioxidant tablets of Comparative Example 20 is roughly the same as that of Example 1. The difference between the preparation method of the food-derived antioxidant tablets of Comparative Example 20 and Example 1 is that the drying method of the whole particles is to place the whole particles in an oven and dry them at 45 °C for 12 hours.

[0099] Comparative Example 21

[0100] The preparation method of the food-derived antioxidant tablets in Comparative Example 21 is roughly the same as that in Example 1. The difference between the preparation method of the food-derived antioxidant tablets in Comparative Example 21 and Example 1 is that the whole particles are mixed with 50% by mass of starch, dry starch and magnesium stearate and then compressed into tablets by a tableting machine to obtain the food-derived antioxidant tablets.

[0101] Experimental Example 1

[0102] Evaluation of the antioxidant capacity of food-derived antioxidant tablets in Example 1 and Comparative Examples 1-17

[0103] Ninety KM mice of similar weight and 52 weeks of age were selected and divided into 18 groups. The mice in the 18 groups were administered the food-derived antioxidant tablets of Example 1 and Comparative Examples 1-17 by gavage. The mice were administered the tablets twice a day, with an interval of 8 hours between each administration. Each time, one-quarter of the food-derived antioxidant tablet was mixed with 0.5 mL of physiological saline and administered by gavage via a gavage device.

[0104] 1. Total antioxidant capacity (2,2'-adiazon-bis(3-ethylbenzothiazoline-6-sulfonic acid) method)

[0105] The total antioxidant capacity of the food-derived antioxidant tablets of Example 1 and Comparative Examples 1-17 was determined by the 2,2'-adiazono-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (ABTS method). Each mouse was measured individually, and the results are expressed as "mean ± standard deviation". The results are shown in Table 1. The larger the value shown in Table 1, the stronger the antioxidant capacity of the mouse blood.

[0106] Table 1. Results of total antioxidant capacity determination in mouse blood

[0107]

[0108] As shown in Table 1, the food-derived antioxidant tablets of Example 1 significantly enhanced the total antioxidant capacity of mice, and this enhancement was significantly better than that of the food-derived antioxidant tablets in Comparative Examples 1-4. The food-derived antioxidant tablets of Example 1 enhanced the total antioxidant capacity by an average of 40.77% compared to vitamin C. As can be seen from Comparative Examples 6-9, after removing one of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, or vitamin C, the enhancement of the total antioxidant capacity of the food-derived antioxidant tablets in Comparative Examples 6-9 was significantly weaker than that of the food-derived antioxidant tablets of Example 1. As can be seen from Comparative Examples 10-17, after replacing one of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C with vitamin E or resveratrol, the improvement in the total antioxidant capacity of mice by the food-derived antioxidant tablets in Comparative Examples 10-17 was significantly weaker than that of the food-derived antioxidant tablets in Example 1. This indicates that the food-derived antioxidant tablets of the present invention have a compound effect of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C, and none of them can be omitted.

[0109] 2. Degree of fat oxidation (malondialdehyde method)

[0110] The degree of lipid oxidation in mouse blood was determined by the malondialdehyde (MDA) method. Each mouse was measured individually, and the results are expressed as mean ± standard deviation, as shown in Table 2. The smaller the value in Table 2, the lower the degree of lipid oxidation in the mouse blood, indicating a stronger antioxidant capacity.

[0111] Table 2 Results of lipid oxidation in mouse blood

[0112]

[0113] As shown in Table 2, the dietary antioxidant tablets of Example 1 significantly reduced the degree of lipid oxidation in mice, and the effect was significantly better than that of the dietary antioxidant tablets of Comparative Examples 1-4. The reduction effect of the dietary antioxidant tablets of Example 1 on lipid oxidation was on average 18.69% higher than that of vitamin C. As can be seen from Comparative Examples 6-9, after removing one of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, or vitamin C, the reduction effect of the dietary antioxidant tablets of Comparative Examples 6-9 on the degree of lipid oxidation in mice was weaker than that of the dietary antioxidant tablets of Example 1. As can be seen from Comparative Examples 10-17, after replacing one of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C with vitamin E or resveratrol, the food-derived antioxidant tablets of Comparative Examples 10-17 had a weaker effect on reducing the degree of lipid oxidation in mice than the food-derived antioxidant tablets of Example 1.

[0114] 3. Superoxide dismutase activity (WST-8 assay)

[0115] The activity of superoxide dismutase (SOD) in mouse blood was determined by the WST-8 method. Each mouse was measured individually, and the results are expressed as mean ± standard deviation. The results are shown in Table 3. The larger the value shown in Table 3, the higher the SOD activity in the mouse blood, which means the stronger the antioxidant capacity.

[0116] Table 3 Results of SOD activity determination in mouse blood

[0117]

[0118] As shown in Table 3, the dietary antioxidant tablets of Example 1 significantly enhanced the SOD activity in mouse blood, and this enhancement was superior to that of the dietary antioxidant tablets in Comparative Examples 1-4. The dietary antioxidant tablets of Example 1 enhanced SOD activity in mouse blood by an average of 32% compared to vitamin C. Comparative Examples 6-9 show that after removing one of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, or vitamin C, the enhancement effect of the dietary antioxidant tablets in Comparative Examples 6-9 on SOD activity in mouse blood was significantly weaker than that of the dietary antioxidant tablets of Example 1. As can be seen from Comparative Examples 10-17, after replacing one of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, or vitamin C with vitamin E or resveratrol, the effect of the dietary antioxidant tablets in Comparative Examples 10-17 on increasing SOD activity in mouse blood was significantly weaker than that of the dietary antioxidant tablets in Example 1 on increasing SOD activity in mouse blood.

[0119] Experiment Example 2

[0120] The food-derived antioxidant tablets prepared in Example 1 and Comparative Examples 19-21 were dissolved in 100 mL of ethanol at room temperature. After filtering to remove insoluble impurities, the contents of 10-hydroxy-α-decenoic acid (10-HDA), curcumin, ferulic acid and vitamin C were determined by high performance liquid chromatography. The results are shown in Table 4.

[0121] Table 4. Contents of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C in the food-derived antioxidant tablets prepared in Examples 1 and Comparative Examples 19-21

[0122]

[0123] From Table 4 and Figure 2It can be seen that the edible antioxidant tablets prepared by this invention show less loss of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C. In contrast, traditional fluidized bed one-step granulation results in greater loss of ferulic acid and vitamin C, especially ferulic acid, which is reduced to only 1.55% ± 0.12% of the added amount. Compared to traditional drying in a drying oven, although the temperature is also 45 ℃, the drying time inevitably needs to be increased to achieve the desired drying effect, which also leads to a loss of ferulic acid and vitamin C, at 57.41% ± 9.47% and 83.19% ± 4.71% of the added amount, respectively. Pre-cooling tableting has less impact on vitamin C than direct tableting, but significantly improves the protective effect on ferulic acid.

Claims

1. A method for preparing a food-derived antioxidant tablet, characterized in that, Includes the following steps: 1) Pulverization: 10-hydroxy-α-decenoic acid, curcumin, ferulic acid and vitamin C are ground separately to obtain 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder, and the 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder and vitamin C powder are sieved separately. 2) Mixing: Mix the sieved 10-hydroxy-α-decenoic acid powder, curcumin powder and 50% starch by mass to obtain mixture one; mix the sieved ferulic acid powder and vitamin C powder to obtain mixture two. 3) First step granulation: Add starch slurry to mixture one and granulate in one step to obtain the initial granules; 4) Second step granulation: Dissolve tartaric acid in ethanol to obtain tartaric acid ethanol solution, spray the tartaric acid ethanol solution onto the surface of the primary granules, and rotate the primary granules sprayed with the tartaric acid ethanol solution to prepare complete granules. During the rotation granulation process, the mixture is mixed with the primary granules in 3 to 5 parts and the tartaric acid ethanol solution is sprayed on. 5) Drying and tableting: After drying the whole granules by air-energy drying, they are mixed with the remaining 50% by mass of starch, dry starch and magnesium stearate, pre-cooled and then tableted to obtain the product. The mass ratio of 10-hydroxy-α-decenoic acid, curcumin, ferulic acid, and vitamin C is 9.3–9.9: 17.8–19.0: 9.4–10.0: 8.5–9.

1.

2. The method for preparing food-derived antioxidant tablets according to claim 1, characterized in that, The mass ratio of the 10-hydroxy-α-decenoic acid to the total mass of the starch, starch paste, dry starch, tartaric acid, and magnesium stearate is 9.3–9.9:106.4–112.

9.

3. The method for preparing food-derived antioxidant tablets according to claim 2, characterized in that, The mass ratio of starch, starch paste, dry starch, tartaric acid, and magnesium stearate is 90.7–96.3: 4.7–9.6: 2.7–5.8: 0.4–0.6: 0.3–1.

0.

4. The method for preparing the food-derived antioxidant tablets according to claim 3, characterized in that, The starch slurry has a mass fraction of 9-11%.

5. The method for preparing food-derived antioxidant tablets according to claim 1, characterized in that, In step 5), the drying temperature of the air-source dryer is 43–46 °C, the pre-cooling temperature is 3–5 °C, the particle size of the initial granules is 200–250 µm, and the particle size of the complete granules is 250–350 µm.

6. The method for preparing the food-derived antioxidant tablets according to claim 1, characterized in that, The 10-hydroxy-α-decenoic acid powder, curcumin powder, ferulic acid powder, and vitamin C powder mentioned in step 1) are all passed through an 80-mesh sieve.

7. The method for preparing food-derived antioxidant tablets according to claim 1, characterized in that, In step 4), the volume fraction of ethanol is 45-55%; and the mass fraction of the tartaric acid ethanol solution is 4-6%.

8. A food-derived antioxidant tablet, characterized in that, The tablets were prepared using the method described in claim 1.

Images